Born on March 10th 1969
He grew up on the family farm in the north of Sweden. He has always loved the atmosphere of the kitchen, helping his mother and grandmother to do simple chores. This was how he learned the taste that bread and butter should have, a lesson he has never forgotten. He studied at the hotel school of Umeå before working in well-known restaurants in his country. He then left to work in Spain, an event that sparked off his love for its people and food. In 1996, he opened up his own establishment, the “Bon Lloc” (“Good Place” in Catalan), with his wife Anna. There, he serves Latin European cuisine that draws inspiration from Spain, France and Italy. While opening Bon Lloc, he spent 600 hours training for the Bocuse d’Or, which was enough to allow him to win. He thinks that talent consists of 10% gift, 90% ambition and 0% luck! He has been awarded the “Chef of Chefs” title four times. In 1998, the Michelin Guide awarded a star to his restaurant while the Swedish Culinary Academy gave him its Gold Medal. In 1999, he published his first book, named the best cookery book of the year, and has since been awarded a succession of Best Restaurant titles by Gourmet Magazine, appeared in TV programs, written articles, given lectures, and so forth. After the sale of Bon Lloc he became chef at the renowned Grand Hotel of Stockholm where, as to be expected, he did not have to wait long before being awarded 2 Michelin stars.
source : 34 chefs, 34 recettes